Phenolic contents and antioxidant activities of bitter gourd (Momordica charantia L.) leaf, stem and fruit fraction extracts in vitro

Kubola, Jittawan; Siriamornpun, Sirithon

doi:10.1016/j.foodchem.2008.02.076

Cited by 374 publications

(261 citation statements)

References 53 publications

Supporting

Mentioning

228

Contrasting

Unclassified

Order By: Relevance

“…Generally, the reducing properties are associated with the presence of compounds which exert their action by breaking the free radical chain by donating a hydrogen atom [60]. According to Benzie and Strain [59], the reduction of Fe 3+ -TPTZ complex to blue-coloured Fe…”

Section: Antioxidant and Antinutrition Properties Of Samplesmentioning

confidence: 99%

Effect of the Addition of Pearl Millet Flour Subjected to Different Processing on the Antioxidants, Nutritional, Pasting Characteristics and Cookies Quality of Rice-Based Composite Flour

Awolu¹

2017

JNHFE

View full text Add to dashboard Cite

Submit Manuscript | http://medcraveonline.com IntroductionBiscuit is a popular bakery product worldwide. Biscuit is widely accepted by all age group due to its longer shelf life, better taste and its position as snacks; it is also considered as a good product for protein fortification and other nutritional improvement [1]. Due to competition in the market and increase demand for healthy, natural, and functional products, attempt are been made to improve the nutritive value of cookies and functionality by modifying their nutritive [2]. Composite flour are being developed consisting as a substitute to primarily wheat flour in the production of baked products [3,4]. Composite flours consisting cereals with legumes, fibre sources and hydrocolloids which can serve as viable alternatives to wheat flour have been researched into. [5][6][7][8][9]. Major advantages of these composite flours are their enhanced nutritional (protein, antioxidants, fibre, minerals) in addition to being gluten-free [6,7]. In addition, composite flours enhance the utilization of local and underutilized local and inexpensive food raw materials in the production of bakery products. Millets (Penisetum glaucum) are groups of small seeded species of cereal crops or grains, widely grown around the world for food and staples [10]. Millet could also be malted and milled into flour or brewed into various drinks and can be as well dehulled and milled into flour. Millet is predominantly starchy and the bran layer of millet is good sources of b-complex vitamins [11]. It also serves as a source of antioxidant in our diets [11].Rice (Oritza sativa) is a principal leading food crop of the world and a staple food of over approximately half of the world's population. Rice flour is considerably lower in protein content compared with wheat flour and does not contain gluten, hence, it is good source of flour for people who are gluten intolerant [12]. Extruded snack with high nutritional and antioxidant properties have been developed from rice-based composite flour [3].Soybean (Glycine max) is a remarkable source of protein for both animals and human consumption and is also a leading source of edible oils and fats [13]. Soybean is the only source that contains all the amino acids, it is used in the production of bread, cookies and other composite flour has been reported [14][15][16]. Soybean is cheap and this with its advantage of high nutrient makes it widely accepted and used for various forms of meals and snacks.Tiger nut (Cyperusesculentus) is an underutilized crop reported to be high in dietary fibre content which could be effective in the treatment and prevention of many disease including colon cancer, coronary heart diseases, heart diseases, obesity and gastro intestinal disorder [17]. Tiger nut flour has been demonstrated to be a rich source of quality oil, vitamin E and contains some useful minerals such as iron and calcium which are essential for body growth and development [18]. Due to its high amino acids contents, tiger nut has inherent nutritional an...

show abstract

Section: Antioxidant and Antinutrition Properties Of Samplesmentioning

confidence: 99%

Effect of the Addition of Pearl Millet Flour Subjected to Different Processing on the Antioxidants, Nutritional, Pasting Characteristics and Cookies Quality of Rice-Based Composite Flour

Awolu¹

2017

JNHFE

View full text Add to dashboard Cite

show abstract

“…The DPPH radical-scavenging activity of the bitter gourd juice was determined in accordance with the method described by Kubola and Siriamornpun (2008) with some modification. Bitter gourd juice (0.04 mL) was added to 1.2 mL of 0.2 mM DPPH methanolic solution.…”

Section: 2-diphenyl-1-picrylhydrazyl (Dpph) Radical-scavenging Actimentioning

confidence: 99%

“…Bitter gourd is a good source of health-inducing components, such as vitamin A (471 IU/100 g sample), potassium (296 mg/100 g sample), vitamin C (84 mg/100 g sample), phosphorus (31 mg/100 g sample) and iron (0.43 mg/100 g sample) (Paul and Raychaudhuri 2010). In addition, it also contains polyphenolic compounds (flavonoids, coumarins, anthroquinones, anthocyanin, carotenoid, gentisic acid, gallic acid, catechin and caffeic acid) (Kubola and Siriamornpun 2008;Horax et al 2010;Nagarani et al 2014), saponins, alkaloids, proteins and steroids (Grover and Yadav 2004). Bitter gourd has been used for the treatment of diabetes, gout, jaundice, rheumatism and pneumonia (Joseph and Jini 2013), and possesses other medicinal properties, such as anti-tumor and anti-mutagenic activities (Anilakumar et al 2015).…”

Section: Introductionmentioning

confidence: 99%

Influence of sodium chloride treatment and polysaccharides as debittering agent on the physicochemical properties, antioxidant capacity and sensory characteristics of bitter gourd (Momordica charantia) juice

et al. 2016

View full text Add to dashboard Cite

The effects of sodium chloride (NaCl) (3.5%) solution and polysaccharides, such as carboxymethyl cellulose (CMC) (0.1, 0.3 and 0.5%) and gum arabic (5, 10 and 15%), on the physicochemical properties, antioxidant capacity and sensory characteristics of bitter gourd juice were investigated. An increase in the concentration of CMC and gum arabic significantly was observed to increase the lightness (L value) and the viscosity (mPas) of bitter gourd juice at all levels. Increased concentrations of gum arabic significantly increased the total soluble solids. The bitter gourd fruit treated with NaCl solution produced the highest lightness (L value) and scavenging activity of free radical 2,2-diphenyl-1-picrylhydrazyl of bitter gourd juice. Increased concentration of gum arabic up to 15% significantly increased the total phenolic content. The addition of 5% gum arabic effectively reduced the bitterness of the bitter gourd juice. Viscosity of the juice resulted in negative correlation for bitterness.

show abstract

“…This tropical plant occurs wildly in tropical and subtropical Africa, Asia, America and Caribbean and is also cultivated for edible fruits (Kubola and Siriamornpun, 2008). The fruits of the wild variety are of one-fifth comparing to the cultivated analogue.…”

Section: Introductionmentioning

confidence: 99%

Bioactive properties and phenolic profile of Momordica charantia L. medicinal plant growing wild in Trinidad and Tobago

Svobodová

Barros

Calhelha

et al. 2017

Industrial Crops and Products

View full text Add to dashboard Cite

a b s t r a c tA wild variety of bitter melon Momordica charantia L. (Cucurbitaceae) has been used in bush medicine of Trinidad and Tobago for treatment of diabetes, inflammations and cancer. Despite many studies regarding the cultivated bitter melon, the wild variety has been poorly investigated. This study evaluates the biological activities of the ethanol/water extract of aerial parts and correlates these activities with the presence of phenolic compounds. The extract exhibited antioxidant activity in the four assays (DPPH, reducing power, ␤-carotene bleaching and TBARS). The key role of oxidative stress in inflammation and tumorigenesis was supported by the results of anti-inflammatory (inhibition of nitric oxide production) and cytotoxicity (human tumor cell lines, namely HeLa, HepG2, MCF-7, and NCI-H460) assays. In contrast, no toxicity was observed in non-tumor cells. In the antibacterial screening, clinical resistant isolates were significantly affected (MIC 50 = 10-0.625 g/mL), being Listeria monocytogenes the most susceptible. Three phenolic acids and eleven flavonol glycosides derivatives were identified, quercetin-3-O-pentosylhexoside being the most abundant.

show abstract

Phenolic contents and antioxidant activities of bitter gourd (Momordica charantia L.) leaf, stem and fruit fraction extracts in vitro

Cited by 374 publications

References 53 publications

Effect of the Addition of Pearl Millet Flour Subjected to Different Processing on the Antioxidants, Nutritional, Pasting Characteristics and Cookies Quality of Rice-Based Composite Flour

Effect of the Addition of Pearl Millet Flour Subjected to Different Processing on the Antioxidants, Nutritional, Pasting Characteristics and Cookies Quality of Rice-Based Composite Flour

Influence of sodium chloride treatment and polysaccharides as debittering agent on the physicochemical properties, antioxidant capacity and sensory characteristics of bitter gourd (Momordica charantia) juice

Bioactive properties and phenolic profile of Momordica charantia L. medicinal plant growing wild in Trinidad and Tobago

Contact Info

Product

Resources

About